Vegetable Terrine Using Carrots And Beans

This recipe for vegetable terrine is a great way to make use of vegetables in your fridge that need using up. And the fact that it looks pretty is an added bonus.

I have been fortunate enough to grow up in a multi religious environment, with my family covering the sphere of New and Old Testament Religions from Ultra Orthodox Judaism to Catholicism, and everything in between. It has taught me to respect the beliefs of every one of my family members and to not hold their ideologies to ridicule. I may not agree with them at all, but I respect their beliefs. When I was younger I read a book concerning the wars in Israel. Growing up with a Catholic grandmother who remembers the Nazi’s invading Italy, and how it affected her life and that of her Jewish husband, I am most affected by the right of Jews to have a homeland. I am in no ways religious but I believe in the right of Israel to exist and to exist in peace. In the book I read, Golda Meir was quoted as saying “We will achieve peace when the Arabs love their children more than they hate us.” Nothing has changed. But, this is not a post about Israel, this is a post about the gang wars taking place right here in the Western Cape. There are different factions of people who are taking to the streets with guns and killing each other. Sometimes innocent children are caught in the crossfire and die. Other times, people are gunned down in their homes. This story is not new, in fact, I first heard about gang warfare when I was in Chicago in the 1980’s. It exists all over America and I am sure in the UK as well. I think it is time we all embraced our neighbours,we need to learn to live in peace, and love our children more than we hate our enemies. We need to move towards creating a better place, without the use of guns and knives. And as I write this I realize, this song has already been sung! Give peace a chance!

photograph sourced from yuppiechef

For this recipe, I had to give the peas a chance – to not be on the bottom / top! I did not follow the recipe completely, and what I have listed here is what I would do were I to make this again. I am so looking forward to experimenting with my terrine dish but I decided as a thank you to all my vegetarian readers to start with a vegetable terrine. I hope you enjoy it as much as I have.

Have you tried making a terrine?

Vegetable Terrine
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Vegetable Terrine

recipe adapted from Le Creuset
Recipe Category: Side Dish
All Rights Reserved: An original recipe from Lavender and Lime


  • Butter for greasing
  • 5 eggs
  • Salt and freshly ground black pepper to season
  • 1.25 mls ground nutmeg
  • 125 mls cream
  • 100 g gruyere cheese grated
  • 1 small handful fresh flat leaf parsley chopped
  • 100 g beans topped and tailed
  • 150 g shelled peas
  • 150 g carrots peeled and julienned to be the same size as your beans


  • Preheat the oven to 160° Celsius with a filled bain-marie
  • Grease the terrine
  • Beat together the eggs, salt, pepper, nutmeg and cream
  • Mix in the cheese and the parsley
  • Place a layer of beans on the bottom of your terrine
  • Pour a third of the egg, cream and cheese mix over the beans
  • Next layer the peas in the terrine
  • Pour a third of the egg, cream and cheese mix over the peas
  • Next layer the carrots in the terrine
  • Pour the remaining third of the egg, cream and cheese mix over the carrots
  • Cover the terrine with the lid and cook in the bain-marie for 40 minutes
  • Remove the lid and cook for a further 10 minutes
  • Remove from the bain-marie and cool before chilling in the fridge
  • Ease round the edges with a knife and turn out on to a serving plate


The recipe calls for the vegetables to be blanched first, but I can see no point as the vegetables are nice and crunchy when done the way I did them.


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